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10 Ice Cream Recipes You Need to Make at Least Once

We all scream for ice cream, but with the best ice cream recipes, you’ll be crying for joy.

By Armando CarreraPublished 4 years ago 10 min read

There’s truly nothing better than ice cream recipes that you can not only make during the hot summer, but you can even make during wintertime. Ice cream is an amazing treat no matter what time of year it is, and it all makes us feel like little kids again. While some ice cream is delicious even when store bought, you simply cannot match the creaminess and silkiness that comes with making ice cream at home. If you’ve never made your own ice cream before, don’t worry! These recipes are easy to follow. Grab your ice cream maker and get ready for the best ice cream of your life.

Old Fashioned Vanilla

Sometimes there is just nothing better than that good old fashioned vanilla ice cream. This is a soft serve ice cream recipe that is absolutely delightful. Ice cream recipes should be filled with delicious ingredients for a creamy base, and this one is just that. You won’t want to miss out on this recipe for your Sunday BBQ!


  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract or vanilla bean paste


Take the egg yolks and sugar, and put it in a medium saucepan. For ice cream recipes like this, whisk the two until it is a pale yellow color. Heat the milk in a separate saucepan until it starts to simmer.

Do not stir the milk, but add it gradually to the egg/sugar mixture. While adding, stir constantly to temper the eggs. Keep it on the heat until it reaches 165 degrees, but don’t let it start to boil. Right when it hits 165, remove it from the heat. This is your custard base.

Store it in the refrigerator until chilled. Then, stir in the heavy cream and vanilla, and put it into your ice cream maker.

Vanilla Bean Ice Cream

Oh, sweet vanilla bean ice cream, it’s the perfect addition to any pie, and it’s delicious by itself or with plenty of toppings. Whatever you decide to use your ice cream for, you won’t regret making this recipe. Instead of just using vanilla extract, the whole vanilla pod adds sweetness and flavor without the strange taste of the alcohol in the extract. While this recipe might sound difficult, after you make it once, it’ll be easier to do this than run to the store to buy premade ice cream!


  • 1 cups heavy cream
  • 1/2 cup whole milk
  • 1/3 cup sugar
  • 1/8 teaspoon fine sea salt
  • 3 large egg yolks
  • 1 vanilla pod, beans scraped


In a medium saucepan, combine all ingredients but the egg yolks and vanilla pod. Stir over medium heat until the sugar is completely dissolved in the pan. This will take about five minutes.

In a separate bowl, whisk the yolks. Stirring constantly, slowly add in 1/3 of the warm heavy cream mixture into the yolks. Then, put the yolk mixture into the pot with the rest of the heavy cream. This is done so that the eggs will not scramble by pouring them straight into hot heavy cream. Add your scraped vanilla beans. Continue to cook until the mixture can coat the back of a spoon.

For the smoothest ice cream, strain the mixture through a sieve. Let the mixture come to room temperature. Then, let chill in the fridge for four hours or more. Lastly, grab your ice cream maker and churn the vanilla according to the instructions—and serve!

(Pro tip: Pair with a soda of your choice for an ice cream float that's quite the easy summer dessert!)

Buttermilk Peach Ice Cream

If you are in the mood for something unique, there’s nothing better than this buttermilk peach ice cream. Made with fresh peaches, this is the perfect summertime ice cream to make. It will soon become a staple at all your backyard BBQs, and your friends will be begging for you to make it again. This ice cream recipe uses a custard base, so you’ll be in heaven from the moment you take your first bite.


  • 2 cups half-and-half
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1 and 1/3 cups, plus 3 tablespoons sugar, divided
  • 2 cups peeled, chopped peaches
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon table salt
  • 2 teaspoons fresh lemon juice


Whisk together the half-and-half, buttermilk, heavy cream, and egg yolks. Add the 1 and 1/3 cup sugar, and put it all into a saucepan. Over medium-low heat, constantly whisk the mixture until it starts to boil. Just as it boils, pour the mixture into a metal bowl.

Fill another bowl halfway with ice water and place the bowl containing the custard into the ice bath. This will take about 30 minutes for it to cool completely. Then, cover and chill the mixture in the fridge for two or more hours.

Over medium heat, combine the peaches, corn syrup, salt, and the other tablespoons of sugar. Stir occasionally for 10 minutes, or until the peaches are fork tender. Let it stand at room temperature for 15 minutes, and then stir in the lemon juice before letting it chill in the fridge.

Pour the custard into your ice cream maker and follow the instructions and freeze the peach mixture. Once the custard is done churning, gently stir in the peach mixture. You can eat it immediately, or freeze it for those who prefer a firmer ice cream.

French-Style Ice Cream

If you haven’t tried French-style ice cream, you have to make this recipe. This is the creamiest ice cream that you will ever have! It’s also a custard base that you could add to if you want to make your own flavors. Between adding fruit or chocolate chips, this will be your go to ice cream recipe for when people come over.


  • 6 large egg yolks
  • 3/4 cup sugar
  • 1 and 3/4 cups heavy cream
  • 1 and 1/4 cups whole milk
  • A pinch of salt


Mix the egg yolks and half a cup of sugar in a bowl until it is a pale yellow mixture. Then combine the cream, milk, salt, and remaining sugar over medium heat. Whisk until the sugar is dissolved and the mixture begins to simmer.

Mix this hot mixture into the egg yolk mixture. Do this gradually so that the eggs do not scramble. Cook the whole mixture over a low heat until the custard can coat the back of the spoon. Don’t let this mixture boil. Pour the custard through a strainer into a medium bowl that is submerged in ice water. Let it cool completely and stir it frequently.

Refrigerate the custard until it is really cold, and then put it into your ice cream maker.

Strawberry Ice Cream

Strawberry ice cream is an American favorite, and it’s easy to see why when you try this recipe. This cream mixture becomes ice cream in little to no time. A lot of ice cream recipes have egg yolk, but this one does not. It removes any chance of getting sick from the eggs, and it’s a great recipe for adults and kids alike.


  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (5 ounces) evaporated milk
  • 1 and 1/2 cups whole milk
  • 2 tablespoons sugar
  • 1/8 teaspoon table salt
  • 1 container (16 ounces) fresh strawberries, coarsely chopped
  • 2 tablespoons fresh lemon juice


In a bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, sugar, and salt. Cover and let chill in the fridge for at least two hours.

In a blender or food processor, pulse the strawberries and lemon juice until the strawberries are finely chopped. Stir this mixture into the chilled milk.

Take your ice cream maker and churn according to the instructions. Then freeze for an additional three hours after churning.

Acorn Squash Ice Cream

Those who like unique ice cream flavors will love this ice cream recipe. This acorn squash ice cream is absolutely delicious and perfect for the fall. You simply cannot go wrong with this for any fall or winter celebrations. It's also perfectly paired with pie, as it is creamy and delicious—that or you can take it to the next level in a tasteful fashion similar to these easy and delicious ice cream pie recipes.


  • 1 acorn squash
  • 2 tablespoons butter
  • 1 tablespoon water, or as needed
  • 4 egg yolks
  • 1/2 cup light brown sugar
  • 2 cups heavy whipping cream
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice


Bake your squash in an oven set to 350 degrees until it is tender. This tends to take about an hour. Let the squash cool and cut it in half, removing the seeds and stringy part of the squash. Peel the squash as well. Mash the squash into a bowl and measure to one cup.

Add the squash and butter into the bowl, and heat the cream and milk until the mixture begins to simmer. Gradually, pour the cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Simmer it over low heat until the mixture is thickened and coats the back of a spoon.

Strain this mixture through a fine mesh strainer into a large bowl, and let cool to room temperature. Add the squash and cream mixture into a bowl, and stir in the vanilla, ginger, salt, and allspice. Put it in the refrigerator and cool it completely. Then pour into your ice cream maker and churn.

Vegan Chocolate Ice Cream

For those who have issues with dairy, this is a great alternative. There are a lot of vegan ice cream recipes that are delicious, and this one is creamy and smooth like real deal traditional ice cream. You definitely won’t miss out on the dairy when you make up this recipe. The chocolate is rich and dark, and it’s not even too difficult to make!


  • 7 ounces dark chocolate, chopped
  • 1 and 1/4 cups Aquafaba
  • 1/2 teaspoon Xanthan gum
  • 1/2 cup confectioners sugar
  • 2 teaspoons vanilla sugar


Melt the chopped chocolate over hot water in a double boiler. Stir it frequently and scrape down the sides of the bowl so the chocolate doesn’t burn. Once all melted, let it cool slightly. Pour the Aquafaba into the bowl of a stand mixer. Whisk it until it is fluffy and quadrupled in its volume. This should take about a minute.

Add the Xanthan gum and beat for 30 seconds. Add the two sugars and beat it until the foam is firm and glossy. This should take about two more minutes.

Fold the melted chocolate into the whipped foam until it is incorporated completely. Transfer this to a lidded container and freeze it until firm.

Five-Minute Ice Cream

Ice cream recipes don’t have to be super difficult. A few minutes is all you need to get delicious ice cream that will last you and your guests all night long. This is an easy way to make strawberry ice cream without having to pull out a whole refrigerator’s worth of ingredients.


  • 1 package (10 ounces) frozen sliced strawberries
  • 1/2 cup sugar
  • 2/3 cup heavy cream


Take the strawberries and sugar and put them into a blender. Process them until the fruit is roughly chopped up. Then, with the blender still running, pour in the heavy cream until it is fully incorporated. You can freeze it for a week or serve it immediately.

Cherry Ice Cream

Ice cream recipes that contain cherry are some of the best recipes out there! Cherry ice cream is delicious because it just screams summertime. If you are making this recipe for a BBQ, your guests will want to come back all the time. It is quite refreshing and a perfect addition to your book of recipes.


  • 1/4 cup cherry juice concentrate
  • 1/2 cup fat free milk
  • 1 cup vanilla low-fat yogurt
  • 1 cup heavy cream
  • 1/2 cup white sugar
  • A pinch of salt
  • 1 cup frozen dark sweet cherries
  • 2 teaspoons almond extract


In a blender, combine the cherry juice, milk, yogurt, and heavy cream. Then add the sugar, salt, cherries, and almond extract. Puree until there are only a few of the cherries pieces in whole.

Then pour into your ice cream maker and freeze according to your ice cream maker's instructions.

Chocolate Almond Ice Cream

Like I said, ice cream does not need to be difficult, and there are a lot of ice cream recipes out there that have you bending over backwards trying to grab each and every ingredient needed. This recipe, however, is so easy to make. With just a few ingredients, you can have delicious chocolate ice cream that is so much better than the store-bought stuff—though I've read that Halo Top ice cream isn't bad if you're on a diet (something that not all of these recipes are necessarily good for).


  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (5 ounces) evaporated milk
  • 2 cups whole chocolate milk
  • 2/3 cup chocolate syrup
  • 1 cup toasted sliced almonds


Whisk together the sweetened condensed milk, evaporated milk, chocolate milk, and chocolate syrup. Stirring constantly, make sure the syrup has completely dissolved.

Cover and chill for one hour.

In your ice cream maker, churn the mixture according to the instructions that came with your machine. Once finished churning, put the mixture in the freezer for 15 minutes.

Add the cup of sliced almonds to the ice cream mixture, and freeze this in an airtight container for one to two hours.

(And enjoy!)


About the Creator

Armando Carrera

Sous chef in San Francisco. Will convert you from a carnivore to a seitan worshipper, one tofu lentil salad at a time.

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